ROASTED SALMON WITH TOASTED SESAME SLAW
Raw bean sprouts are the unexpected star in this version of coleslaw. The toasted sesame-seed vinaigrette brings out the natural earthiness in the crisp sprouts and shredded cabbage. This slaw, beaming with bright ginger, lemon and scallion, is the perfect accompaniment to silky, rich salmon. For a more filling meal, serve with white or brown rice on the side.
Provided by Kay Chun
Categories dinner, lunch, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
- Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
- To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
- Spoon reserved vinaigrette over the salmon and serve with the slaw.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 43 grams, Carbohydrate 35 grams, Fat 60 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 993 milligrams, Sugar 8 grams, TransFat 0 grams
ROASTED SALMON WITH TOASTED SESAME SLAW
Steps:
- 1. Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 T of the oil and season with s & p. Roast until opaque and medium throughout, about 10 minutes.
- 2. Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, Miracle Whip, garlic and remaining 2 T oil; season with S & P. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
- 3. To the large bowl, add bean sprouts, cabbage, carrots, and chickpeas, and season with S & P. Mix well.
- 4. Spoon reserved vinaigrette over the salmon and serve with the slaw.
SLOW ROASTED SESAME SALMON
Provided by Food Network
Time 23m
Yield 4 main course servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Brush the salmon steaks lightly with some of the oil. Combine the two types of sesame seeds in a flat dish or pan and dredge the flesh side (not the skin side) in the sesame seeds and set aside. Combine the shallots, ginger, chili oil, sherry, broth and soy sauce in an oven-proof dish.
- Season the steaks with salt and pepper.
- Heat a saute pan over medium heat with the remaining canola oil and sear the salmon steaks on both sides to a golden brown, taking care not to burn the sesame seeds. Place the seared fish, sesame seeds up, on the seasoned shallots in the baking dish and put the salmon in the oven. Roast for 7 to 8 minutes for medium rare, or until the fish is cooked to your preference.
- Serve the roast salmon immediately with additional soy sauce, pickled ginger and chili sauce on the side.
SESAME SLAW
This crisp and tangy slaw, tossed with sesame seeds, makes an ideal side dish for everything from burgers and wraps to pasta and casseroles. And it's ready in no time.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cabbage, green pepper and onion. Whisk the vinegar, sugar, sesame seeds and salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SALMON WITH SESAME AND HERBS
The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour. The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar. Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky. To avoid overcooking the salmon, be sure to buy fillets that are at least 1 inch thick, and keep an eye on the fish.
Provided by Alison Roman
Categories dinner, easy, weekday, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.
- Place a rack in the top third of the oven and heat the broiler.
- Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.
- Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
- Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.
- Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 553 milligrams, Sugar 8 grams
SESAME SALMON WITH ORANGE SLAW RECIPE BY TASTY
Here's what you need: orange, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, salt, black pepper, salmon fillets, sesame seed, lemon
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (220°C).
- Using a sharp knife, cut off the top and bottom of the orange, then cut away the peel from the sides.
- Slice alongside the membrane of the orange to remove each segment until the orange is fully supremed.
- In a large bowl, mix the orange supremes, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, 1 tablespoon of the sesame seeds, and season with salt and pepper. Set aside.
- Season the salmon fillets on both sides with salt, pepper, and the remaining 1 tablespoon of sesame seeds.
- Transfer the fillets to a greased rimmed baking sheet.
- Bake for 8-12 minutes, until the salmon has just started to form a golden crust.
- Plate the salmon and slaw on a plate with a few lemon wedges, if desired. Sprinkle over a pinch of sesame seeds and serve.
- Enjoy!
Nutrition Facts : Calories 460 calories, Carbohydrate 22 grams, Fat 29 grams, Fiber 5 grams, Protein 28 grams, Sugar 12 grams
OVEN-ROASTED SALMON
After work, I want a fast meal. Roasted salmon is super tender and has a delicate sweetness. It's also an easy wowza for weekend company. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.
Nutrition Facts : Calories 295 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 380mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ROASTED SALMON
Steps:
- In a medium bowl, whisk together olive oil and tamari; season with salt and pepper. Add salmon and turn to coat. Marinate, refrigerated, at least 15 minutes or up to overnight.
- Preheat oven to 425 degrees. Remove salmon from marinade; discard marinade. Place salmon on a baking sheet and roast until just cooked through, about 12 minutes. Let cool.
- Remove skin from salmon and discard. Using your hands, break the salmon into large chunks.
PAN-ROASTED SALMON WITH GRAPEFRUIT-CABBAGE SLAW
This dish can help generate a little sunny feeling in the darkest days of winter. It's partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green avocado. But there's also something beachy and Californian about the creamy cabbage slaw that's inspired by my favorite Baja-style taco stands. The winter might be chilly and damp, but somewhere out there, the sun is shining bright.
Provided by Sara Dickerman
Categories HarperCollins Dinner Fish Salmon Grapefruit Salad Quick and Healthy Healthy Winter Avocado Cabbage Wheat/Gluten-Free
Yield 4 servings and 1 lunch the next day
Number Of Ingredients 9
Steps:
- Combine the grapefruit juice and shallot in a small bowl; set aside.
- Score the skin side of the salmon and season all over with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
- In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.
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